Process for the preservation of beer



Patented June 7, 1949 Arthur Henry Hughes, Dublin, Eire, assignor to Messrs. Arthur Guinness Son and Company Limited, Dublin, Eire No Drawing. Application February 26, 1946, Se-

rial No. 650,379. 1945 This invention relates to the preservation of beer, which term as used herein includes both ale and stout.

It is an object of the present invention to pro- In Great Britain March 26,

2 Claims. (01.99-48) The aciditles of two stouts bottled after seven days" in cask to which 0.041% by volume of hen egg-white had in each case been added according to the present invention were compared with creased the life of the treated stout by 25% to 75%; had no detrimental effect on the flavour of the stout, and had little eiTect on the termentation.

vide a process which will improve the keeping 5 the acidities of the same stouts to which no qualities of beer without detrimentally influegg-white had been added but which in every encing its taste. other respect were treated in the same way.

With this object in view the'present invention The results are shown in Table 11. provides a process for the preservation of beer wherein a small proportion of "egg-white or of 10 Table 11 an egg-white concentrate is added to the beer after it leaves the fermenting vessel and before Acidity bottling. It is generally convenient to make the addition at the racking stage.

In general we have found that a proportion of 16 fi smut A amt B between 0.02% and 0.2% by volume of egg-white, 0 041,7 by 0 0417 by calculated on the beer, is sufflcient. Although iroLSgg Control i101. g Control somewhat larger proportions are not detrimental White added gwhiie they are in general unnecessary and uneconomic. I p I When an egg-White concentrate, e. g. dehydrated 0 {8 -32;

.. egg-white, is used the proportion will, of course, I110 I113 I095 v.1113 be correspondingly smaller. 'g% 1% The egg-white may be conveniently obtained 110a 1116 I089 x1112 Irom hen eggs or duck eggs.

Table I below shows the great advantages of I122 I164 I148 1130 the invention, the columns marked control re- 'ig a s to para el xp im nts in which no s- I140 I186 1111111111111 1111111112 white was added but stout from the same vat was used:

Table I Life. (in days) Fall in gratzigg ggm Racking Per cent by volume of egg-white In cask In bottle 21 days 35 days added to stout Egg- Egg- Eg c E8 res 2a; as i at; 0.041(Henegg-white) 74.6 42.5 83.3 51.9 as as 8.9 4.0

Do 74.4 53.5 58.4 46.8 2.0 2.5 2.1 as 0.164 EHen egg-white).. 49. 5 33. 7 53. 2 42. 2 3. 0 8. 0 3. 6 4. 0 0.164 Duck egg-white) 47.3 39.1 61.6 43.9 4.1 4.1 4.4 4.8

1 Life is the time taken for the stout to reach a given acidity.

It was found that the addition of the egg-white I claim:

m the proportions referred to above had 50 1. A process for the restriction oi? acidification of beer which comprises the step of adding a small proportion of egg-white to the beer during the racking stage.

2. A process for restricting the acidification of beer, and thereby increasing its potable life which 2,479,952 4 comprises the step of adding between 0.02% and OTHER mm 0.2% by volume of egg-white calculated on the I beer to the beer at the recklng'stage. (701368, The Beveragey F ot, pub- HENRY HUGHES, 1925 by The B1plce Mill Publishing Co., New York,

5 N. Y., page 1 3. REFERENCES CITED Wines and Liquors," by K. M. Hersteln 8: T.

' C. Gregory. published 1935 by D. Van Nostrand The following references are of record in the Co Inc. New York N Y" page 178.

me of this patent: Brennerei-Lexikon, by Dr. Max Debruck,

UNITED STATES PATENTS 10 published 1915 by Verlgsbuchhandlung Paul Number Name Date Parey, Berlin, Germany, page 428, right column.

201,982 Bartholomae Apr. 2, 1878 2,128,432 Ramage Aug. 30, 1938 

